claire freehafer

ingredients

• 1.5 c farro
• 12 oz asparagus
• 2 zucchini, thinly sliced into rounds
• 2 yellow onions, finely diced
• 2 cloves garlic, minced
• 1 lemon, zested and halved
• ½ cup parmesan cheese
• 1 oz walnuts
• veggie stock
• 1 tbsp olive oil
• 2 tbsp butter

instructions

1. adjust rack to middle position and preheat oven to 450 degrees. in a medium pot, combine farro, stock concentrates, and 6 cups water. bring to a boil and cook until farro is tender, 25-30 minutes total. if you end up with any excess stock, simply pour it out. alternatively, if stock evaporates before farro is done, add a splash of water.

2. cut off asparagus tips and set aside; chop stalks into ½-inch pieces. peel and mince or grate garlic. cut one half of the lemon into wedges.

3. toss asparagus tips and zucchini on a baking sheet with a large drizzle of olive oil. season generously with salt and pepper. roast on middle rack, tossing halfway through, until browned and tender, 15-20 minutes.

4. while veggies roast, heat a drizzle of olive oil in a large pan over medium-high heat. add onion and cook, stirring frequently, until softened and translucent, 3-4 minutes. add garlic and cook, stirring, until fragrant, 30 seconds.

5. when farro has 5 minutes left (grains should be just shy of al dente), stir chopped asparagus stalks into pot. once everything is tender, drain farro and asparagus, then add to pan with onion and garlic. stir in half the lemon zest, juice from lemon half, half the parmesan, and 2 tbsp butter. season with salt and pepper.

6. divide farro mixture between bowls. top with zucchini and asparagus tips. sprinkle with walnuts, remaining parmesan, and remaining lemon zest. serve with lemon wedges on the side.